How To make Cider Chicken(Coq Au Cidre)
1 oz Slab bacon -- cut into 1/2-
inch dice 1 tb Peanut oil
1 Chicken (3 to 3 1/2 lb.)
:
cut into 8 pieces, skin and fat removed Salt and pepper to taste 4 lg Onions :
thinly sliced
1 Clove garlic -- finely chopped
2 3/4 c Hard apple cider or
-sparkling dry apple cider 1/3 c Calvados or brandy
8 Pitted prunes
1 Bouquet garni
BOUQUET GARNI:
6 Sprigs parsley
4 Sprigs fresh thyme
-OR- 1/2 ts Dried thyme leaves
2 Bay leaves
Tie bouquet garni together with kitchen string, or in a cheesecloth bag. Preheat oven to 325F. In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels to drain. Pour off any fat in the pan. Add 1/2 tb. of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side. Transfer the chicken to a plate, season with salt and pepper and set aside. Add the remaining 1/2 tb. oil to the pan, reduce heat to low and add onions. Cook, stirring occasionally, until the onions are very tender and golden, about 25 minutes. Stir in garlic and cook for 1 minute. Pour in cider and calvados or brandy and bring to a boil. Add prunes, bouquet garni, and the reserved bacon and chicken. Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour. Remove the bouquet garni. Taste and adjust seasonings before serving.
How To make Cider Chicken(Coq Au Cidre)'s Videos
Recette : Poulet au cidre facile
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Poulet au cidre facile
Voici la recette en détail :
Pour 6 personnes
TEMPS TOTAL : 75 min
Préparation : 15 min
Cuisson : 60 min
Ingrédients :
1 Poulet fermier coupé
200 g Gros lardons
3 Carottes
2 Oignons
1 Botte d’oignons grelots
2 échalotes
50 g Beurre
5 cl Huile d’olive
5 cl Calvados
40 cl Cidre brut
1 Bouquet garni
200 g Champignons de Paris
2 Jaunes d’oeufs
20 cl Crème fraiche
Sel
Poivre du moulin
Etape 1 : Pelez et coupez les carottes. Pelez les oignons et les échalotes, coupez-les en 4.
Eliminez la tige verte des oignons grelots.
Etape 2 : Chauffez un filet d’huile et le beurre dans une cocotte sur feu vif, et faites fondre les oignons et échalottes.
Salez et poivrez les morceaux de poulet, ajoutez-les dans la cocotte pour les faire colorer. Réservez-les.
Etape 3 : Ajoutez les lardons, les champignons et les carottes coupées en gros dés, versez un filet d’huile et faites-les colorer.
Remettez les morceaux de poulet, arrosez de calvados chaud et flambez aussitôt, en approchant une flamme à l’intérieur de la cocotte.
Etape 4 : Versez le cidre, ajoutez le bouquet garni, couvrez et portez à ébullition puis baissez le feu et laissez mijoter 50 min.
Placez le poulet et sa garniture dans un plat de service, maintenez au chaud.
Etape 5 : Filtrez la sauce, puis replacez-la dans la cocotte et faites réduire de moitié sur feu vif.
Dans un bol, fouettez la crème fraîche avec les jaunes d’œufs.
Etape 6 : Versez dans la sauce réduite, en fouettant sur feu doux. Versez sur le poulet, et servez chaud.
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Chicken with Calvados
Authentic recipes are more fun.
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This is a great Pheasant dish,using a whole skinned pheasant.This is not fancy cooking..,Its just good,traditional ,honest,seasonal and rustic country cooking.The Pheasant is pot roasted in cider on a bed of seasonal cabbage and bacon.
Ideal winter warming food after a day in the field.many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..